Deep-Fried Turkey Bacon Cheeseburger

Deep-fried turkey bacon cheeseburger corn dogs bring together all the fun of a county fair with flavors you usually only get from the best backyard grills. Imagine juicy cheeseburger filling wrapped in a cornbread blanket and fried to crispy perfection. This recipe is both an entertainer’s dream and a treat for family nights especially when everyone’s craving something indulgent and full of personality.

You will not believe how many times my family has requested these on movie night or game day. The first time I tested them it was an instant hit with both kids and adults reaching for seconds before I could finish frying the batch.

Gather Your Ingredients

• Ground beef: Choose fresh with a bright red color for juiciest results and best texture
• Salt: Essential for flavor make sure to use kosher or sea salt
• Black pepper: Freshly cracked for deeper beefiness
• Garlic powder: Adds richness and warmth without overpowering
• Onion powder: Subtle savory note ties the burger mix together
• Turkey bacon: Leaner than regular bacon and adds smoky crunch look for thick-cut
• Shredded cheddar cheese: Melty and sharp always grate it fresh for better melt
• All-purpose flour: For the batter base sift if lumpy
• Yellow cornmeal: Gives corn dogs their signature texture and slightly sweet flavor coarse ground for crunch
• Sugar: Just a touch balances the saltiness
• Baking powder: Ensures the corn batter puffs and does not get tough
• Salt for batter: Seasoning so the crust is not bland
• Milk: Whole milk makes the batter richer use cold milk for the crispiest finish
• Large egg: Binds the batter and adds tenderness
• Hot dog sticks or skewers: Sturdy enough to hold the weight
• Oil for deep frying: Use neutral high smoke point oil like canola or peanut for best results

How to Make It

Make the Cheeseburger Mix:

Combine the ground beef salt pepper garlic powder and onion powder in a large bowl. Mix until just blended and form into four flat patties pressing firmly so they hold their shape.

Add Filling:

Sprinkle the cooked chopped turkey bacon and generous handfuls of shredded cheddar cheese evenly across each patty. Carefully fold and shape each patty around the fillings forming a sausage shape and thread securely onto a skewer. Pinch the meat tightly so the stuffing stays inside.

Freeze:

Lay the skewered burger dogs on a baking sheet lined with parchment or foil. Freeze for about 20 minutes so they firm up. This makes them much easier to batter and fry without falling apart.

Mix Corn Dog Batter:

While waiting toss flour cornmeal sugar baking powder and salt into a large deep bowl. Whisk dry ingredients well. Stir in milk and beaten egg until a thick smooth batter forms. Adjust with milk if too stiff or a little more cornmeal if too runny.

Heat Oil:

Pour oil into a deep fryer or heavy pot so it is deep enough for frying. Place over medium-high and use a thermometer to bring oil to 350 degrees Fahrenheit. Maintaining this temperature ensures an even golden crust.

Coat and Fry:

Dip each frozen burger dog into the batter swirling to coat completely and evenly tip down. Lift and let excess drip off before gently lowering into the hot oil. Fry two at a time three to four minutes each or until deeply golden brown and crisp. Transfer to a rack or paper towels while cooking the rest.

Serve:

Let cool for a minute then serve piping hot possibly with ketchup mustard or your favorite dipping sauce.

Can be made ahead by freezing assembled uncooked burger dogs. I have a real weakness for sharp cheddar and it is my ingredient of choice here every bite melts into the beef filling for unbeatable satisfaction. Last summer we made these for my nephew’s birthday when I doubled the recipe and still had nothing left but crumbs and happy faces.

Flavor Boosters

Store leftovers in an airtight container in the refrigerator for up to two days. For reheating use an oven or air fryer at 350 degrees Fahrenheit rather than a microwave to help bring back a crispy crust. If you want to make these in advance freeze uncooked battered dogs on a tray then move to a zip-top bag until ready to fry.

Serving Suggestions

Serve alongside classic ketchup and mustard or take it up a notch with spicy mayo or BBQ sauce. Match these with coleslaw pickles or baked beans for a fun meal. They are also great party appetizers cut into smaller pieces or even served on mini sticks for an epic snack platter.

Creative Twists

If you want a lighter version ground turkey works well in place of beef but keep the turkey bacon for flavor. If cheddar is not your favorite try pepper jack or mozzarella for a different spin. You can swap out regular bacon if you do not have turkey bacon but remember it adds extra fat.

Freezing before battering is essential so the burgers do not fall apart in the oil. Let your oil come fully back up to temperature between batches for best results.

Common Questions About This Recipe

→ How do you keep the meat from falling off the stick?

Chill the burger dogs in the freezer for about 20 minutes before frying. This helps the meat stay firm during coating and frying.

→ Can I substitute the ground beef?

Yes, you can use ground turkey, chicken, or plant-based alternatives. Adjust seasonings to taste for the best result.

→ What oil is best for frying corn dogs?

Use oils with high smoke points such as canola, vegetable, or peanut oil for safe and crisp frying.

→ How can I make the batter crispier?

Ensure your oil is at 350°F before frying, and don’t overcrowd. This helps achieve a golden, crispy coating.

→ Is cheddar cheese necessary for the filling?

Cheddar adds sharpness, but you can use mozzarella, pepper jack, or your favorite melting cheese instead.